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Magnum has recently unveiled a range of mouth-wateringly stylish ice-cream creations, designed by Malaysian stylist Min Luna.
Pitaya Phanphensophon talks about how retiring from the family business hasn’t dimmed his enthusiasm for the Coca chain of restaurants.
Malai Thai Cuisine is driven by Thai native Nirunchala Puntong, who aims to serve authentic Thai dishes like Thai green curry, tom yum, crispy fish with mango salad, steamed fish in lemon sauce and coconut ice cream.
On Nov 22, chef Kim Hock Su of Restaurant Au Jardin in Penang will be transforming Malaysian author Tan Twan Eng’s The Garden of Evening Mists into a four-course meal.
Sherry used to be a category that was really big, but had been in decline since the 1970s. However, it has been making a comeback in recent years.
Sarah Benjamin thinks that one should not be strict when it comes to concocting culinary pleasures. Leftovers develop their flavours the longer they are kept, she said. Instead of discarding them, “new meals” can be made – and this can help to curb food waste.
Cielo KL doles out European-style seafood dishes like Akami tuna tartare, pan-seared scallop and abalone consomme with panoramic views of downtown Kuala Lumpur.
Few people still make their own curry powders because commercial variants are so accessible, but these two homecooks still do.
MasterChef Malaysia judge Johari Edrus serves up a range of eclectic flavour like lemongrass and kaffir lime tisane, mussels masak lemak and chocolate seafood pasta.